Using my homemade pesto, I made this delicious and simple pasta dish. You can add any vegetables you like to this pasta. I used what I had in my fridge.
8 oz. mushrooms, sliced
1 small zucchini, sliced about 1/4" thick
1 tsp butter
1 tsp olive oil
1/2 cup - 1 cup roasted tomatoes (or you can use sun-dried tomatoes in oil, drained)
1/2 cup pesto
1 lb pasta, boiled and drained
1/2 cup shredded Parmesan cheese
Saute mushrooms and zucchini in butter and olive oil until tender. Add roasted tomatoes to mushrooms and zucchini to heat through. Stir pesto into hot pasta; stir in vegetables and top with Parmesan cheese.